Preheat oven to 350 F. In a mixing bowl or in the bowl of your stand mixer with the paddle attachment or dough hook, add the cassava flour, tapioca flour, coconut sugar, baking powder, and pumpkin spice. Mix well to incorporate.

Add the pumpkin puree, eggs, melted butter, almond milk, apple cider vinegar, and vanilla to the bowl and gradually mix into the flour. If using a stand mixer, keep the speed on low. If mixing by hand, use a wooden spoon to mix until the dough get’s too thick to easily mold. Then transfer the dough to a clean flat surface and continue to work the flour into the dough until a large ball forms.

Use a sharp knife to slice the dough in half. Then slice each hand either in half, if making 4 large bagels, or in thirds, if making 6 smaller bagels.

Take a piece of dough and roll it in between the palms of your hands into a ball. Use your thump to poke a hole in the middle to form a bagel shape. Repeat this process with the remaining dough pieces.

Boil a large pot of water on the stove over high heat. Once it comes to a boil, drop the temperature to medium-high and drop the bagels into the pot with a slotted spoon (don’t overcrowd the pot, I did 2 at a time). Allow the bagel to boil in the pot for 20 - 40 seconds until it floats to the top. The longer it boils the chewier the bagel will be.

Transfer each boiled bagel to a baking sheet lined with parchment paper. Brush each bagel with an egg wash (or use melted butter or oil).and sprinkle each one with the pumpkin spice sugar mixture. Bake in the oven for 14 - 18 minutes until the bagels have risen and bounce back when you press the bagel. The bagels will be very soft and may look wet when you pull them out of the oven. The exterior will get crispier as they cool down and the sugar will crystalize on top.